Steam glutinous rice with ant egg: A speciality of Tay ethnic people
‘Xoi trung kien’ (steam glutinous rice with ant egg) is one of specialities and traditional dishes of Tay people in the northern mountains of Vietnam. The crispy sounds of ant eggs seem to melt in the mouth and bring eaters the unforgettable taste of sticky rice and dried onions blended with ant eggs.
Grilled Mullet Fish Wrapped in Lotus Leaves
The bountiful southern provinces are always known for their elegant dishes which combine the interesting local specialities with simple yet demanding cuisines. One obvious example of this statement must be the Grilled Mullet Fish Wrapped in Lotus Leaves in Dong Thap.
Hue-style Rice with Salt
People in the imperial capital of Hue are very good at cooking so they have many recipes to create unique and delicious dishes using salt with cereals, vegetables, meat and fish. One of these delicacies is rice served with salt. There are up to a dozen kinds of salt, such as muoi tieu (pepper salt), muoi vung (sesame salt), muoi sa (lemongrass salt), muoi rieng (galingale salt), muoi tom (shrimp salt) and muoi thit heo (pork salt). The dish is imbued with the culinary art of Hue and is a favourite of both the poor and the rich.
Com lam in Tay Bac
Visiting Tay Bac (the northwestern region of Vietnam), one will have a chance to not only discover the colorful life and distinctive culture of ethnic groups, like the Thai, Muong, Nung, Tay, La Ha and Mang, but also enjoy Com lam (steamed sticky rice in bamboo tubes) – a local popular dish.
Young green rice – flavor of autumn
For over a century, people of Me Tri village in Tu Liem, Hanoi, have been making ‘com’. Visiting Me Tri in autumn, one can enjoy the scent of com (young milky rice) being dried all over the village.
